📝 About This Recipe
Originating from the heart of Punjab, this reimagined Dal Makhani is reduced into a thick, luxurious spread that captures the essence of 'Makhani' (buttery) soul. Whole black lentils and kidney beans are slow-simmered for hours with aromatic spices, then finished with a touch of smoke and heavy cream for a velvety texture. It is a deeply comforting, umami-rich dip that brings the sophistication of fine Indian dining to your appetizer platter.
🥗 Ingredients
The Lentil Base
- 1 cup Whole Black Lentils (Urad Dal) (soaked overnight)
- 1/4 cup Red Kidney Beans (Rajma) (soaked overnight)
- 5 cups Water (for boiling)
- 1 teaspoon Salt (or to taste)
The Aromatic Base
- 4 tablespoons Unsalted Butter (divided)
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 2 tablespoons Ginger-Garlic Paste (freshly ground preferred)
- 1 cup Tomato Purée (smooth, canned or fresh)
Spices and Finish
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant red color)
- 1/2 teaspoon Garam Masala (high quality)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/3 cup Heavy Cream (plus extra for drizzling)
- 1 piece Lump Charcoal (optional, for Dhungar smoky method)
👨🍳 Instructions
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1
Drain the soaked lentils and kidney beans. Rinse them under cold water several times until the water runs clear to ensure a clean, bright flavor.
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2
In a heavy-bottomed pot or pressure cooker, add the lentils, kidney beans, 5 cups of water, and salt. If using a pot, simmer for 60-90 minutes; if using a pressure cooker, cook for 30 minutes until the lentils are completely soft and can be easily mashed between two fingers.
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3
While the lentils cook, heat the ghee and 2 tablespoons of butter in a large heavy skillet or dutch oven over medium heat.
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4
Add the cumin seeds. Once they sizzle and become fragrant, stir in the ginger-garlic paste and sauté for 2 minutes until the raw smell disappears.
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5
Pour in the tomato purée and Kashmiri red chili powder. Cook this mixture on medium-low heat until the fat begins to separate from the sides of the masala, about 10-12 minutes.
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6
Add the cooked lentils (along with their cooking liquid) into the tomato base. Use a heavy wooden spoon or a potato masher to lightly crush about 30% of the lentils against the side of the pot; this releases starches to create that signature 'spread' consistency.
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7
Reduce heat to the lowest setting. Simmer uncovered for 45-60 minutes, stirring frequently to prevent sticking. The mixture should thicken significantly until it holds its shape on a spoon.
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8
Stir in the remaining 2 tablespoons of butter, garam masala, and crushed kasuri methi. The dried fenugreek provides the essential 'restaurant-style' aroma.
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9
Slowly pour in the heavy cream while stirring constantly. The color will transform into a beautiful creamy copper-orange.
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10
For the optional smoky 'Dhungar' finish: Place a small metal bowl or a piece of foil on top of the lentils. Heat a piece of charcoal until red hot, place it in the bowl, drizzle a half-teaspoon of ghee over it, and immediately cover the pot with a tight lid for 3-5 minutes.
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11
Remove the charcoal bowl. Give the spread a final stir and check for seasoning, adding more salt if necessary. Allow it to cool slightly so it sets into a spreadable pâté consistency.
💡 Chef's Tips
Slow and low is the secret; the longer you simmer the lentils after mashing, the creamier the spread becomes. Always use Kashmiri Red Chili powder rather than standard cayenne; it provides the deep red hue without overwhelming heat. If the spread becomes too thick after cooling, whisk in a tablespoon of warm milk to loosen it slightly before serving. Don't skip the Kasuri Methi (dried fenugreek); it is the ingredient that provides the distinct 'Makhani' flavor profile. For a vegan version, substitute the butter with coconut oil and the cream with full-fat coconut milk.
🍽️ Serving Suggestions
Serve warm in a shallow bowl with a swirl of cream and a side of toasted garlic naan points. Use as a sophisticated base for 'Indian Crostini' topped with a dollop of mint chutney and pickled red onions. Pairs beautifully with a crisp, cold Lager or a lightly oaked Chardonnay to cut through the richness. Accompany with crunchy vegetable crudités like radishes and cucumbers for a refreshing textural contrast.